Sprinkle chicken breasts with pepper. Roast for 25 to 30 minutes until cooked.

Meanwhile, prepare the kale chips. In a large bowl, combine the kale, canola oil, and garlic, tossing to coat. Season with freshly ground black pepper and cayenne pepper. Transfer to small baking sheet and bake for 15 minutes at 400° F (200 °C), tossing once halfway through.

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